Tiny Banana Splits

Tiny Banana Splits might be just the hor d'oeuvre you are searching for. This recipe serves 24. One serving contains 109 calories, 1g of protein, and 5g of fat. For 60 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires pineapple preserves, bittersweet chocolate, walnuts, and maraschino cherries. From preparation to the plate, this recipe takes roughly 50 minutes. 241 person have made this recipe and would make it again. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Banana Splits, Best-Ever Banana Splits, and Skinny Banana Splits are very similar to this recipe.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: a pastry bag a large star pastry tip Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug. Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.) Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles.

 

Step by step:

1. Special equipment: a pastry bag a large star pastry tip

2. Line a baking sheet with parchment.

3. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth.

4. Transfer the melted chocolate to a mug.

5. Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off.

6. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.)

7. Whip the cream in a small bowl until soft peaks form.

8. Add the preserves, and stir to incorporate.

9. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana.

10. Garnish with a piece of cherry and sprinkles.

Nutrition Information:

covered percent of daily need